Smoky red cherry tones with good freshness on the palate, light, dry with a rounded finish.
The grapes were crushed and destemmed and then fermented in stainless steel tanks at a controlled temperature of 28 to 30å¡C. Fermentation was followed by maceration on the skins, which lasted eight days with daily pumping over of the cap. Natural malolactic fermentation took place in the spring following the vintage and then the wine was left to rest in temperature controlled tanks for six months prior to being bottled.
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